TILIA

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Inspection history

1. Feb 25, 2026

   ✓
   5 violations

   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Only use single-service items one time.
   • Provide an exhaust ventilation hood that meets the requirements in the Minnesota Mechanical Code, Minnesota Rules, chapter 1346.

2. Mar 14, 2025

   ✕
   3 violations

   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

3. Feb 28, 2025

   ✕
   8 violations

   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
   • Only use single-service items one time.
   • The business needs to submit a HACCP plan to obtain a variance to acidify or ferment TCS foods.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Food employees must use a closed beverage container within the food preparation or utensil washing areas.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Equipment food-contact surfaces and utensils must be clean.

4. Apr 23, 2024

   ✓
   2 violations

   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
   • Only use single-service items one time.

5. Apr 10, 2024

   ✕
   5 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
   • Only use single-service items one time.
   • Discontinue using a reduced oxygen packaging method for fish that is not frozen before, during, and after packaging and remove frozen fish from the reduced oxygen package prior to thawing.

6. Feb 22, 2024

   ✕
   9 violations

   • The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.
   • Have a test kit for the type of sanitizer used.
   • Have an item to verify the surface temperature of dishes reaches 160 degrees F inside mechanical hot water dishwashers.
   • Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
   • Provide sufficient mechanical tempered make-up air and exhaust ventilation to keep rooms free of grease, excessive heat, steam condensation, vapors, obnoxious or disagreeable odors, smoke, and fumes according to State Building and Mechanical codes.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Only use single-service items one time.
   • Clearly label working containers of toxic chemicals with the common chemical name.
   • The business needs to submit a HACCP plan to reduce oxygen package: • Raw meats • Raw vegetables • USDA or equal to cured meats received in an intact package

7. Jan 26, 2023

   ✓
   1 violation

   • Make sure light fixtures have light shields or shatter-resistant light bulbs in areas with: • Exposed food • Clean equipment and utensils • Clean linens • Unwrapped single-service items